Recipe information
Yield
Makes one 16 x 18-inch galette
Ingredients
Galette Pâte Brisée
Preparation
Step 1
Preheat the oven to 425°F, with a rack in the lower third. On a lightly floured work surface, roll out the pâte brisée to 1/8 inch thick. Trim the edges to form a 16 × 18-inch rectangle, and transfer to a parchment-lined baking sheet. In a small bowl, combine the flour, hazelnuts, brown sugar, cornstarch, and salt; spread to cover the middle of the dough, leaving a 3-inch border all around.
Step 2
Arrange the plums in rows on top, slightly overlapping the slices and alternating the direction of each row. Sprinkle the plums with granulated sugar. Fold the dough to enclose the edges; brush the dough with egg wash. Chill 30 minutes in refrigerator.
Step 3
Bake 10 minutes. Reduce the oven heat to 400°F; bake until the pastry is golden brown and the plums are softened, about 30 minutes. Transfer to a wire rack; let cool to room temperature. Heat the jam in a small saucepan over low heat, stirring until melted. Let cool a few minutes; brush evenly over the plum slices. Serve.
Galette Pâte Brisée
Step 4
In the bowl of a food processor fitted with the metal blade, pulse the flour and salt. Add the butter; pulse until the mixture resembles coarse meal, about 15 seconds. With the machine running, add the water in a slow, steady stream; process until the dough just holds together. Turn out onto a piece of plastic wrap, and flatten into a disk; wrap well. Chill at least 1 hour in the refrigerator.
